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by Sarah Shatz
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by Sarah Shatz
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by Food-G
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by Food-G
A&M's Testing Notes:
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Expand1 1/2 teaspoon unflavored gelatin Ask a question about this ingredient
2 tablespoons milk Ask a question about this ingredient
2 cups heavy cream, divided Ask a question about this ingredient
3/4 teaspoons vanilla extract Ask a question about this ingredient
6 large basil leaves, torn into large pieces Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
Versatile Berry Puree (recipe below) Ask a question about this ingredient
2 tablespoons sugar, plus more to taste Ask a question about this ingredient
In a small bowl, use a fork to mix milk and gelatin, and set aside. In a small sauce pan combine 1⅓ cups heavy cream, vanilla, basil leaves, and salt. Heat mixture over medium heat, stirring occasionally until liquid is steaming, about 7 minutes. Add gelatin mixture, and stir. Cook until gelatin is dissolved and mixture is smooth, about 3 minutes. Stir in berry puree and sugar (adding more to taste -- keeping in mind you'll be adding sour cream and whipped cream later) and remove from heat. Cool the mixture in fridge or ice bath, stirring occasionally, about 20 minutes.
Ask a question about this stepPlace remaining ⅔ cup heavy cream in a stainless steel mixing bowl and mix on medium speed until stiff peaks form. Set aside.
Ask a question about this stepRemove basil leaves from berry mixture and discard. Add sour cream and stir until smooth. Add whipped cream and fold until smooth. Pour into serving dish(es) of choice, cover, and refrigerate at least 4 hours. Optional: Garnish with dollops of sour cream, a few fresh berries, and a small basil leaf.
Ask a question about this step1 cup fresh berries, chef's choice Ask a question about this ingredient
1/4 cup water Ask a question about this ingredient
2 tablespoons sugar (plus more to taste) Ask a question about this ingredient
Combine ingredients in a small saucepan over medium heat. Mash berries with a potato masher and bring to a simmer. Reduce heat to medium low and let bubble lightly for 3 minutes. Taste and adjust sweetness while cooking, aiming for a natural sweetened berry flavor versus sticky sweet pancake syrup.
Ask a question about this stepPour the mixture through a wire mesh strainer set over a mixing bowl. Work the berries through the strainer using the back of a soup spoon or a rubber spatula, until as much liquid as possible has been extracted from the pulp (use patience here for a greater yield). Discard pulp. Cover and refrigerate puree for up to 3 days, or freeze for up to a month.
Ask a question about this stepOf course! Here's the link to the original article from the Juneau Empire: http://www.juneauempire.com/stories/080209/nei_473784844.shtml
Split decision at our house: I made it with blackberries and (oh, dear) Splenda (nod to diabetic dinner guest). Dinner guest loved it, but my husband thought it a bit salty. Seven-year-old son decided he didn't like it (no accounting for taste). I'm still eating leftovers. :-)
Thank you! Charming is a fitting word for this dessert. I also like sweet, creamy, aromatic, and silky.
Thanks! Hope you enjoy this recipe as much as I do. Panna Cotta is a superb summer dessert, and easy to make ahead.
Many thanks! You can't go wrong with fresh summer berries, basil, and sour cream.
Stephanie is the Head Recipe Tester of Food52.
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Tuesday was a rainy day in Brooklyn, but we loved the moody natural light.
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Blackberries, gooseberries, black currants and raspberries, all from Amanda's local Greenmarket.
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Say hello to Anabelle (who hails from Colorado) and Lily, our talented summer interns.
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You add sugar to the berries before simmering them to break them down.
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A little mashing helps -- Merrill used a potato masher.
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Meanwhile, Amanda obsessively checks email.
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The berries, blended and mashed and simmered to a sauce-like consistency.
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Then the (not-so) fun part: pressing through a sieve. Don't worry -- takes just a minute but it's important to get out those seeds!
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Sour cream on the left, and gelatin and milk "blooming."
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Infusing the cream with basil.
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Blending in the berry puree. See how you leave the basil in there?
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Cooling in an ice bath.
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Merrill whips cream while Amanda fishes out the basil.
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In goes the sour cream!
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Time for folding.
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Try your best not to eat it all now.
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There goes Merrill!
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To unmold the panna cotta, set it in a bowl of hot (not boiling) water, and run a thin knife around the edge.
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Amanda's strange unmolding technique.
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Is there any chance you would share the recipe for the wild berry muscat granita mentioned in the blurb? It sounds heavenly.